Make Ahead Sandwich Rolls Recipes

BAKED BACON EGG AND CHEESE HAWAIIAN SLIDERS

Steps:

• Preheat oven to 350 degrees.
• Cut the rolls through the middle to make them into buns (but cut through it in one sheet without pulling them apart).
• Spread the mayonnaise on the bottom layer of the bread and put the bread into an 8x8 metal square pan.
• Layer the eggs, shredded cheddar cheese, and bacon.
• Put the bread on top to close the sandwiches.
• Brush the melted butter over the tops of the sandwiches,
• Bake covered for 10 minutes, take foil off and cook an additional two minutes.
• Cut into 16 small sandwiches.

HAWAIIAN SWEET ROLL SLIDERS

Steps:

• Remove rolls from package, lay flat, and slice in two (so you have one single top piece and one bottom piece). Separate and lay side by side. Spread with dressing.
• Layer Swiss cheese slices over both sections of sandwiches, covering as much as possible.
• Layer ham over the bottom section of sandwiches. Carefully pick up top and flip over onto bottom section. Place sandwich rolls into aluminum pan. (Or if baking fresh, place into foil lined 9x13 dish.)
• In small bowl, combine remaining ingredients and stir. Brush or pour over tops of sandwiches.
• Cover aluminum pan tightly with lid or aluminum foil. Label (be sure to include reheating instructions.) Place in freezer and store up to two months.
• Thaw overnight in refrigerator (skip this step if cooking from fresh).
• Bake in 375F oven, covered, for 20-25 minutes until centers are heated through and cheese has melted.

5-INGREDIENT MAKE-AHEAD MONTE CRISTO SANDWICH BREAKFAST ROLLS

Steps:

• Preheat oven to 375º F.
• Place a sheet of thawed puffy pastry dough on a floured surface. Spread on an even layer of jam, leaving an inch of room around the sides
• Layer ham on top, and then cheese. Sprinkle half of the chopped rosemary if desired. Roll up tightly, tucking the dough onto itself.
• Cut into slices about 1-inch thick and lay the rolls on a large cast-iron or small baking sheet, lined with parchment paper. Make sure to leave a small distance between them to let rise in the oven.
• Bake for 35 minutes or until golden brown. In a small saucepan over medium heat, combine 1 cup shredded cheese with milk, mixing just until cheese melts. Pour over rolls, sprinkle remaining rosemary, and serve while hot. Enjoy!
• Note: If desired, mix additional 1-2 tbsp jam with a few drops of water and heat in the microwave for 25-30 seconds and drizzle over baked rolls and cheese sauce.

HAM AND CHEESE SLIDERS

Steps:

• Preheat oven to 350°F. Grease a large baking dish (about 9 x 13 inches) with cooking spray; set aside.
• In a small bowl, stir together butter, poppy seeds, mustard, brown sugar, Worcestershire sauce, garlic powder, and onion.
• Split open a roll and spread butter mixture on the top and bottom of the inside of the roll. Add 1 slice of ham and 1 square of cheese; replace the top of the roll to make a sandwich. Repeat with remaining ingredients.
• Place sliders close together in prepared dish.
• Cover with foil and bake for 10-15 minutes, or until cheese melts.

MORNING SLIDERS MAKE-AHEAD BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Spray a baking sheet and a 12-count muffin tin with non-stick spray then set aside.
• In a bowl, whisk eggs together until mixture is uniform and fluffy (about 2 minutes). Season with sea salt, black pepper, crushed red pepper, and garlic powder to taste then stir in baby spinach and sliced mushrooms.
• Divide egg mixture evenly between 10 cavities of the prepared muffin tin.
• Slice sweet potato into 10 rounds, each about 1/3-inch thick. Place on prepared baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and cinnamon to taste. Flip and rub sweet potato to coat all sides with oil and seasoning.
• Place both pans into oven and bake for 20 minutes or until sweet potato rounds are fork tender and slightly golden on top. Tops of eggs should be firm with a slight spring when pressed.
• Meanwhile, place Sister Schubert's® Dinner Yeast Rolls and sausage patties on another baking sheet. Bake for 10 minutes.
• To assemble breakfast sliders, cut each Sister Schubert's® Dinner Yeast Roll in half horizontally and spread a bit of goat cheese (about one tablespoon) on each bottom half. Then add sausage patties, eggs, and sweet potato rounds. Finish with top halves of Sister Schubert's® Dinner Yeast Rolls.

FREEZER CROISSANT BREAKFAST SANDWICHES

Steps:

• Heat olive oil in large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. Serve immediately.

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the Thousand Island dressing: Mix the mayonnaise, chili sauce, ketchup, relish and garlic in a medium bowl. Season with salt and pepper.
• For the chipotle mayonnaise: Mix the mayonnaise and chipotle in a medium bowl. Season with salt and pepper.
• For the Reuben rolls: Spread Thousand Island dressing on 6 wraps. Top each with 2 slices of dill havarti, a layer of corned beef and 1/4 cup sauerkraut. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining dressing.
• For the turkey-ham rolls: Spread chipotle mayonnaise on the remaining 6 wraps. Top each with 2 slices of muenster cheese and then layers of turkey, lettuce and ham. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining chipotle mayonnaise.
• Before serving, preheat the oven to 400˚. Unwrap the Reuben rolls and place on a baking sheet. Bake until the cheese is melted, about 10 minutes. Slice into thick rounds. Unwrap the turkey-ham rolls and slice into thick rounds. Serve with the remaining Thousand Island dressing and chipotle mayonnaise.

MAKE-AHEAD SANDWICHES

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, pickles, salt, pepper, garlic powder and pepper sauce; heat through. Stir in cheese. , Place about 1/3 cupful on six buns; serve immediately. Cover and refrigerate remaining meat mixture until cool. , Fill the remaining buns; wrap individually in heavy-duty foil and seal tightly. Freeze for up to 3 months. , To use frozen sandwiches: Bake in foil at 400° for 30-35 minutes or until heated through.

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
• For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
• When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

FRIED EGG SANDWICH

Steps:

• In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
• After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.